Deerman,
I spoke to my next door neighbour about roe hanging, he like you is a deer manager (looks after 10,000 acres for Oxford Uni). He hangs his roe for 4-8 days in a commercial cold store skin off. Apparently the green is removed in the field and the remainder of the organs are removed immediately on returning to the cold store. Certainly for my taste this is the best as anything hung for longer gets very gamey. Apparently the roe I used in my sausages had been hung for only 5 days before being sausaged (not sure about that new verb!). It certainly has a good gamey flavour without being overpowering. If you are finding your roe too much perhaps you should try the shorter hanging time.
Conversely the butcher in a famous local market apparently (this is pure hearsay so please do not read anything into it) hang theirs until it gets a mould on the outside which they then wash off. Never tried ther venison (as I get mine free from next door) but I'd imagine the tase is incredibly strong